How to Use Egg Whites in Margaritas

How to Use Egg Whites in Margaritas. Most margarita lovers enjoy trying out new ingredients in their favorite drink. Mangoes, pineapples and even avocados are now common additions to the classic margarita. For a real change, try adding egg whites to your next batch of margaritas. The use of egg whites does not add flavor like the fruits that are commonly mixed into a standard margarita. Egg whites change the texture of the margarita, making it a creamy frothy beverage that is similar to an Orange Julius. The result is a beverage that is decadent enough to be a dessert.

Things You'll Need

1-1/2 cups sugar

1 cup water

1/2 cup club soda

1 egg white

1 pint lime juice (bottled)

5 oz. tequila

2 oz. triple sec

1 cup ice (crushed)

Blender

Lime wedges

Margarita salt

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Add ice to the mixture and blend until the margaritas are smooth and free of ice chunks.

Use a lime wedge to moisten the rims of two serving glasses and dip the glasses into salt. Make sure the salt evenly coats the rim of each glass for proper serving. The guests should taste the salt with each sip.

Pour the frozen mixture into the salted glasses.

Garnish with a lime wedge to add color before serving.

Tips & Warnings

Use a pasteurized egg product instead of raw egg whites if you are concerned about the health risks of raw eggs.

This margarita recipe works best for the frozen variety. The egg whites do not change the texture in a similar way for margaritas on the rocks.

To separate the egg white from the yolk, crack the middle of the egg over a bowl. Try for a clean crack directly in the middle of the egg which will create the shell halves. Turn the egg upright and separate the two halves which will leave the yolk in the bottom half. Pour the yolk back and forth between the two shell halves until the egg white has fallen into the bowl and only yolk remains in the shell halves. This will leave you with the separated egg white to use in the batch of margaritas.

Try the recipe with fresh lime juice for a different taste.

Raw eggs can be hazardous to children, the elderly or women who are pregnant. Use caution when serving the alcohol-based drink or even the virgin variety to guests whose immune systems may not be able to tolerate it.